Best 20 Kristens Potato Leek Soup Recipes

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With its creamy, velvety texture and savory flavors, Kristen's potato leek soup is a classic dish that is perfect for a comforting meal on a chilly day. Made with simple, wholesome ingredients like potatoes, leeks, and vegetable broth, this soup is packed with nutrition and flavor. And the best part? It's incredibly easy to make, requiring just a few steps and a handful of ingredients. So, gather your vegetables, your stockpot, and your appetite, and let's embark on a culinary journey to discover the secrets of Kristen's potato leek soup.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

POTATO LEEK SOUP



Potato Leek Soup image

For a warm bowl of creamy comfort, try Robert Irvine's Potato Leek Soup recipe from Dinner: Impossible on Food Network.

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Steps:

  • Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
  • Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

POTATO LEEK SOUP III



Potato Leek Soup III image

A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.

Provided by Julie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

Steps:

  • In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  • Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 18.7 g, Cholesterol 145 mg, Fat 45.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 28.3 g, Sodium 673 mg, Sugar 0.8 g

REAL POTATO LEEK SOUP



Real Potato Leek Soup image

This soup can be made even better with the addition of crumbled bacon.

Provided by Ashley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

Steps:

  • Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
  • When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 77.6 g, Cholesterol 20.1 mg, Fat 6.3 g, Fiber 6.8 g, Protein 9.7 g, SaturatedFat 3.6 g, Sodium 796.1 mg, Sugar 8.4 g

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

POTATO LEEK SOUP



Potato Leek Soup image

This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
  • Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
  • Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

ROASTED POTATO LEEK SOUP



Roasted Potato Leek Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  • In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
  • When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

POTATO-LEEK SOUP



Potato-Leek Soup image

This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6

Number Of Ingredients 5

1 teaspoon butter
1 medium leek, white and light-green parts only
3 1/2 cups low-sodium chicken or vegetable broth
3 sprigs thyme
2 cups mashed potatoes

Steps:

  • Rinse leeks well and pat dry. Halve lengthwise and chop. In a large saucepan, melt butter over medium high. Add 1 cup chopped leeks and cook, stirring, until softened, 3 minutes.
  • Add broth, 1/2 cup water, and thyme and bring to a boil. Reduce to a simmer and whisk in mashed potatoes. Simmer until warmed through; season with coarse salt and ground pepper.

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

CREAMY POTATO LEEK SOUP



Creamy Potato Leek Soup image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Provided by Lorraine

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

  • Bring broth to a boil and reduce to medium.
  • Add leeks, potatoes, and onion.
  • Simmer, covered, 25-30 minutes.
  • Add seasonings and cream.
  • Simmer 5 minutes more.
  • Slightly mash with a potatoe masher to desired consistency.
  • Serve with salad and crusty bread.
  • A snap to make, but tastes gourmet!

POTATO AND LEEK SOUP



Potato and Leek Soup image

Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. -Melanie Wooden, Reno, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

4 cups chicken broth
3 medium potatoes, peeled and cubed
1-1/2 cups chopped cabbage
2 medium carrots, chopped
1 medium leek (white portion only), chopped
1 medium onion, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1 bay leaf
1/2 cup sour cream
1 pound bacon strips, cooked and crumbled

Steps:

  • Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours., Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.

Nutrition Facts : Calories 209 calories, Fat 11g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 1023mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

POTATO-LEEK SOUP



Potato-Leek Soup image

This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.-Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
5 cups cubed peeled potatoes
1-1/3 cups chopped carrots
3/4 cup chopped celery
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups 2% milk
2 chicken bouillon cubes
Chopped chives, optional

Steps:

  • In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.

Nutrition Facts : Calories 284 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 713mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO & LEEK SOUP



Potato & Leek Soup image

This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!

Provided by Shandobando

Categories     Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 tablespoons butter or 4 tablespoons margarine
2 medium leeks or 2 medium onions, chopped
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don't worry if you have neither)
1/4 teaspoon dried thyme
1 cup light cream
salt & freshly ground black pepper
4 tablespoons cornstarch
4 tablespoons cold water
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped or crumbled

Steps:

  • In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
  • Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
  • Cover and simmer gently for about an hour or until potatoes are completely cooked through.
  • Stir together cornstarch and water.
  • Mix thoroughly.
  • Add to soup, stirring constantly to avoid lumping.
  • Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
  • Add the cream and gently heat, but do not boil.
  • Season with salt and pepper.
  • Serve with garnishes.

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

POTATO LEEK SOUP



Potato Leek Soup image

Make and share this Potato Leek Soup recipe from Food.com.

Provided by Amber Roe

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3 medium potatoes
3 cups cleaned chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 teaspoons salt
1 cup milk
fresh ground pepper
thyme
marjoram
basil

Steps:

  • Scrub the potatoes and cut them into 1 inch chunks.
  • Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
  • Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
  • Remove from heat, and let it cool until it's no longer too hot to puree.
  • Puree the soup in a blender or food processor in batches.
  • Return the puree to the pot.
  • Stir in the milk.
  • Add black pepper to taste and adjust salt if necessary.
  • Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

KRISTEN'S POTATO LEEK SOUP



Kristen's Potato Leek Soup image

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

Provided by Kristen

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  • Stir in heavy cream and season with sea salt and black pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g

POTATO LEEK SOUP



Potato Leek Soup image

This classic potato leek soup is hearty, easy to make, and full of flavor. Made with Yukon potatoes for a creamier texture. Serve with crusty bread and salad to create a perfect meal that your family and friends will love.

Provided by CookingWithShelia

Categories     Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 11

3 tablespoons grapeseed oil
3 tablespoons butter
4 medium Yukon Gold potatoes, peeled and chopped
3 medium leeks, white and light green parts only, thinly sliced
3 stalks celery, chopped
4 cloves garlic, chopped
6 cups chicken broth
5 sprigs fresh thyme, chopped
salt and ground black pepper to taste
1 cup heavy cream
4 slices cooked bacon, crumbled

Steps:

  • Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
  • Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
  • Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 30.4 g, Cholesterol 84.5 mg, Fat 31.8 g, Fiber 5.7 g, Protein 9 g, SaturatedFat 14.7 g, Sodium 1436.6 mg, Sugar 3.3 g

POTATO LEEK SOUP



Potato Leek Soup image

Provided by Bryan Miller

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
3 medium leeks, cleaned and diced
1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and chopped
1 1/2 pounds bay scallops
1 bunch chives for garnish

Steps:

  • In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt. Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes. Remove from heat, drain and reserve.
  • In a large pot over medium heat, melt the butter. Add onions and leeks, and stir. Cover pot and saute, stirring occasionally, about 5 minutes.
  • Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream. Stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until potatoes are soft, about 15 minutes. Remove potatoes from heat; drain and reserve.
  • Using a food processor or blender, puree the soup in batches. Season to taste. Return soup to pot; add blanched potatoes and simmer over medium heat. When liquid simmers, add watercress and scallops. Cook 30 seconds, stirring once. Ladle soup into warm bowls; sprinkle with chives.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 25 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1304 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for leeks that are firm and have no signs of wilting, and use good-quality potatoes that are free of blemishes.
  • Don't overcrowd the pot: If you add too many ingredients to the pot, they won't cook evenly and the soup will be watery. Add the ingredients in batches, if necessary.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the more flavorful it will be.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of cream or milk for a richer flavor.
  • Serve the soup hot: Potato leek soup is best served hot, with a garnish of fresh herbs or a drizzle of olive oil.

Conclusion:

Potato leek soup is a classic comfort food that is easy to make and delicious. With its creamy texture and savory flavor, it's the perfect soup for a cold winter day. Experiment with different ingredients and seasonings to create your own unique potato leek soup. You can also use this recipe as a base for other soups, such as chicken leek soup or ham and leek soup. No matter how you choose to make it, potato leek soup is sure to be a hit with your family and friends.

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